|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Sanitizer must be at proper concentration. Observed 3 sanitizer buckets too low. CDI buckets refilled to proper concentration.4-601.11 Food contact and nonfood contact surfaces of equipment shall be clean to sight and touch. Observed tilt skillet with food debris and microwave provided for teachers in cafeteria soiled. CDI items washed, rinsed and sanitized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Potentially hazardous hot foods must be held at or above 135F. Observed tomato sauce hot holding at 115F. CDI tomato sauce reheated. Provide documentation stating product is not potentially hazardous in order to hold below 135F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, according to 21 CFR 101 Food labeling, marking devices, and containers. Observed numerous foods packaged in the facility offered for self-service and not properly labeled. Point deductions will begin Aug 2014. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be smooth and easily cleanable. Observed exterior door of walk-in cooler peeling/chipping paint. Observed wall peeling and accumulating black debris at dish machine. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light bulbs shall be shielded or shatter resistant. Observed lights unshielded in walk-in cooler.6-501.14 Ventilation intake and exhaust shall be clean. Observed ventilation intake accumulating debris above prep area near dish storage area and fan in dry storage area. |